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Ingredients

• 15 corn tortillas, each 8 inches in diameter, halved
• 2 Tbs. canola oil
• Salt, to taste
• 1 cup shredded Monterey jack cheese
• 1 cup shredded white cheddar cheese
• 2 cups corn kernels, fresh or frozen
• 2 zucchini, halved lengthwise and thinly sliced
• 1 large yellow onion, halved and thinly sliced
• 2 jars (each 12 1/2 oz.) tomatillo salsa
• 1/4 cup sour cream or Mexican crema
• 1/2 cup queso fresco or feta cheese, crumbled

Description

To Make Chicken Enchiladas, Add 4 Cups Cooked, Shredded Meat To The Enchiladas. Remove And Discard The Skin From Purchased Rotisserie Chicken, Then Pull The Meat From The Bones. Shred The Meat And Add To The Cheese Mixture Before Assembling The Enchiladas

Williams-Sonoma